1 pound Linguini Ask a question about this ingredient
1 tablespoon Olive Oil Ask a question about this ingredient
6 ounces pancetta - 1/4" diced Ask a question about this ingredient
.5 ounces dried porcini mushrooms Ask a question about this ingredient
4-5 green onions sliced Ask a question about this ingredient
4 eggs Ask a question about this ingredient
1/3 cup white wine Ask a question about this ingredient
1/2 cup heavy cream Ask a question about this ingredient
1 cup parmesan regianno cheese Ask a question about this ingredient
1 tablespoon freshly ground pepper Ask a question about this ingredient
1/2 cup chopped Italian parsley Ask a question about this ingredient
Rehydrate porcinis in 2 cups boiling water for 20 min. Drain & reserve liquid to add to pasta water. Coarsley chop mushrooms. Slice green onions & dice pancetta.Cook linguini in a large pot of boiling water, adding porcini liquid & salt. 8-10 minutes till el dente. In a large skillet heat olive oil over medium heat; add pancetta & brown for 2-3 minutes before adding porcinis & onions. Sautee slowly while pasta boils. In a large serving bowl beat eggs with wine & cream until blended. Stir in 1/2 cup Parmesan cheese & pepper. Drain linguini & pour into serving bowl and toss. Add pancetta mixture & parsley; toss again to coat well. Serve ASAP with remaining cheese & more freshly ground pepper on the side.
Ask a question about this stepI've always liked making carbonara for dinner, as it doesn't require a trip to the store! Happy New Year, Mary,
Kari is the manager of Whisk, a kitchenware store in Brooklyn.
This sounds absolutely fabulous for a frosty winter night's dinner. I am making it for dinner tonight.